Marbled Cupcakes – Chocolate Brownie + Vanilla Swirl

Chocolate Brownie + Vanilla Cupcake Swirl

Chocolate Brownie + Vanilla Cupcake Swirl

I got it into my head the other day that I just had to make marbled cupcakes. I don’t know why. I scoured the internet for techniques but in the end, I just invented my own. I needed to use what I had on hand in the pantry and I didn’t have any buttermilk or orange peel or almond extract or baker’s chocolate or lots of other things that the recipes were calling for. So I improvised. I made two batters: one was a version of Mark Bittman’s (again?!) Golden Layer Cake batter from How to Cook Everything and the other was a pre-packaged brownie mix batter to which I added an extra egg. The extra egg in the brownie batter made it light enough to co-exist with cake batter in a cupcake. I spooned the golden batter into the cups first then added a large dollop of chocolate brownie batter. Then I simply swirled a knife through with a circular and upwards motion. Once baked and cooled, I iced them with a basic butter cream frosting and added some sprinkles. I don’t have any cake decorating tools, so my icing job looks pretty amateur (at best), but I’m learning.

Marbled Chocolate Vanilla Swirl Cupcake

Marbled Chocolate Vanilla Swirl Cupcake

Marbled Cupcakes – Chocolate Brownie + Vanilla Swirl
Makes 24 cupcakes

Vanilla Cake Batter

1 1/4 sticks butter, softened
2 cups all-purpose flour
1 1/4 cups sugar
4 eggs
2 tsp vanilla extract
2 1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk

1. Cream the butter until smooth. Add sugar gradually and continue to cream for 3-4 minutes. Add the eggs, one at a time, incorporating each one completely before adding the next. Then beat in the vanilla extract.

2. In a separate bowl, combine flour, baking powder and salt. Alternate adding the flour mixture and the milk into the butter mixture, incorporating each completely before adding the next.

Chocolate Brownie Batter

1. Follow the instructions on the packaged brownie mix, but add one extra egg.

Assembling the Cupcakes

1. Preheat the oven to 350˚F. Spray two cupcake pans with cooking spray and insert paper cupcake liners.

2. Spoon in enough vanilla batter to fill about halfway up each cupcake liner. Then spoon in a heaping tablespoon of the chocolate batter. Take a knife and swirl it through the batter with an upward motion at the end. Don’t stir too much or the batters won’t remain delineated.

3. Bake in the oven for 25-30 minutes. An inserted toothpick should come out clean. Cool on rack. When completely cool, ice with a simple buttercream frosting.

Buttercream Frosting

1 stick butter, softened
1 lb package of confectioners sugar
1/4 cup milk (more or less)
2 tsp vanilla extract

1. Cream the butter. Alternate adding sugar and milk, beating everything to a smooth, creamy texture. Beat in vanilla. Adjust thickness by adding milk or sugar, but remember that putting it back in the refrigerator will also thicken it up.

Marbled Cupcake

Marbled Cupcake

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8 thoughts on “Marbled Cupcakes – Chocolate Brownie + Vanilla Swirl

  1. Cookin' Canuck

    These are so pretty! If you’re looking to buy any cake decorating supplies, you don’t have to go overboard for decorating cupcakes. If you have a pastry bag, a coupler (to hold on the tip), and a 1M tip, you’ll get that beautiful cupcake swirl that you see so often in gourmet cupcake shops.

  2. g-Spout

    Wonderful cupcakes, using the g-Spout will make pouring the cupcake batter easy, no more drips or baked on batter. Its great for perfect pancakes and pouring muffins too! We also use it for straining off the hot greasy fat from hamburger or bacon whilst still cooking in the skillet. Love it!

  3. Rose

    This tasted and looked great. My 17 year old had 7 in one day! So much for watching here figure :)

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